Chocolatey, nutty and smooth. This coffee sees a little more development in the roaster to minimize the acidity, it hones in on the body to act like a warm hug. Currently 50% Gahahe honey processed Red Bourbon from Burundi, and 50% Santa Lucia natural Yellow Catuai from Brazil.
Our current offering for Tipping Point is a blend of two coffees. We've profiled these two coffees separately and blended them post-roast. Our intention is to match density and bean sizing so they extract at even rates, bringing you the most flavour clarity in your cup of coffee.
Gahahe is a community washing station in the Kayanza province of Burundi. If you look at a map of Burundi, this is in the central North of the country, bordering Rwanda. It's where the majority (75%) of the countries coffee is grown.
The reason, or story at least, goes like this: a former king of Burundi one hundred or more years ago originated from Kayanza and loved coffee. He loved coffee and Kayanza so much that he decided it would be the only place coffee would be cultivated throughout the country, thus legislating that it could ONLY be grown there... It's now grown throughout the Northern provinces and I think scattered throughout the country. I've visited Ngozi and Muyinga the past two years as well and have really enjoyed the coffees being produced.
This is the second year we've had Gahahe as a part of our offering and I'll be honest with you we didn't actually purchase it the first year - it arrived accidentally instead of Gakenke, a neighbouring community washing station also owned by GreenCo. You can see how easily that might be mistaken... Now we much prefer the profile of Gahahe and have continued supporting them.
This lot is a honey processed Red Bourbon. I find it sweet, like a warmed honey or a brown sugar simple syrup you might add to a cocktail. It's nicely balanced, with a medium acidity backing up that sweetness and giving structure. There's citrus notes, some soft tropical fruits and even some light florals if you close your eyes hard enough... Just teasing on that one, I don't think closing your eyes helps with tasting.
I make a V60 pourover at home and think this works great with my recipe here and is very enjoyable as filter or immersion. Whatever your style, this honey processed Red Bourbon from Gahahe should work nicely :)
Washing Station: Gahahe [gah-HA-he]
Producer: GreenCo Farmers: Small Producers Country: Burundi Build Date: 1989 First Year Rosso Purchased: 2018
Region: Kayanza, North Western Region of Burundi Varietal: Red Bourbon Processing Techniques Purchased: Washed Elevation: 1800
This was the first year we've visited and second year purchasing coffee from Gahahe
At the Farm, Santa Lucia
Helcio has been working with coffee since he was 15 years old. In 1976, Helcio married Glycia Pereira Carneiro, and began to manage the farm Santa Lucia. at that time, there was no concern about the quality of coffee, the focus was simply on volume. They had no access to knowledge, technology or even information about markets for Specialty coffees.
In the 90’s, Helcio was part of the movement that started searching for quality in the region of Carmo de Minas, being one of the founders of Aprocam – Association of Coffee Producers from the Mantiqueira Region.
This group of pioneers sought the help of experts and scientists to know the actual quality of coffees and how to produce quality in large-scale. These experts shared with the group about the Pulped Natural Processing Method and how it would be helpful on their wish. Helcio was one of the first growers to get the facilities needed for this method, being a pioneer in the region.
Year after year, with the support of universities and scientists, as well as trips to other coffee producing countries, Helcio has continued getting better in the production of specialty coffees. We've cupped coffees from Santa Lucia since 2017. Nowadays his name, and his farm also, are already known in key markets.
"Our main challenge is in manpower, there will be a change in the characteristic of our coffee region due to this factor. And we need to be prepared for this moment"
Coffee Facts Producer: Helcio Carneiro Pinto Station Manager: Roger Ureña Hidalgo Farm: Fazenda Santa Lucia Elevation: 900-1250m Micro-Mill: Santa Lucia Country: Brazil First Year Rosso Purchased: 2019 Region: Carmo de Minas, Minas Gerais Varietal: Yellow Catuai Processing Technique: Natural
Once your order is received it will be processed and shipped in 1-3 business days, please keep in mind that we roast our coffees daily. If you live in Calgary, Rosso will personally deliver your coffee to your door! If you are outside of Calgary our default shipping method is Canada Post, however we can use different shipping companies to ensure that you will get your package as soon as possible.
Free Delivery in Calgary for Orders Over $20
We have a live view tracker that will notify you when your package is on the way. We will attempt to deliver with this method only once.If this delivery is unsuccessful, your package will be available at our Ramsay location (803 24 Ave SE) by the end of day. You can pick up your package at the Ramsay location after that at any time. You can reach Rosso Ramsay at 403-971-1800.
Delivery Outside of Calgary
Free delivery within Alberta for orders over $20
Free delivery within Canada for orders over $50
We offer competitive shipping rates to our International customers. There are a variety of shipping options for you to choose from upon checkout. Any customs or import duties are charged once the parcel reaches its destination country. These charges must be paid by the recipient of the parcel. Unfortunately, we have no control over these charges, and cannot tell you what the cost would be, as customs policies and import duties vary widely from country to country.